Fluff wouldn't fluff. Where did I go wrong?

ahoy_m8

Hi, MFP-ers. I attempted a fluff for a family member on a high-protein-no-solid-foods diet following bone surgery and a strange anomalous throat issue that happened while hospitalized.

ON GS vanilla (scoop ~31g)
peanut butter (~2 TBS)
whole milk (~1/2c)
xanthan (~1/2 tsp)

It thickened & got gooey but the fluff part just didn't happen. (Tasted good, though.) I make fluffs with ice/water & frozen fruit or cocoa powder. Have had success with Fage in a fluff, too. Have never attempted it with whole milk or peanut butter. Is there a way to make this combination thicken enough to hold its shape on a spoon?

Thanks!

rileysowner

You need something in it that is more or less frozen or close to it. The fat in the peanut butter and whole milk might be a problem as well.

ahoy_m8

Thanks. I was concerned about the fat. I put the gooy mixture in the freezer for a while then tried whipping again, to no avail. Maybe I should treat it more as a mousse with heavy whipping cream and gelatin. Unsure.

Kalex1975

It is easier to make the fluff with casein protein or one of the whey/casein blends (like Quest)... no ice needed.

I’ve done it successfully many many times in a stand mixer with 60 - 70 grams of protein powder (I use Quest’s salted caramel flavor) and about a cup of water. Using the whisk attachment, whipping it for a couple minutes, then adding 1/2 teaspoon of xanthan gum, then whipping it for another 10 minutes.

I am guessing you’ll have more success using a casein or a whey/casein blend and not adding the peanut butter.

Safari_Gal

What the heck is fluff?!? Lol Be back after I google.

- side note - hope your family member recovers soon! 🤗

ahoy_m8

Many thanks, guys. I need to rethink it. She needs the fat, so my normal fluffs don't really fit her need. Maybe I can fold a no-fat fluff into whipped cream. It's been a while since I've been in the volume eaters thread, and that's a great idea. Thanks for all the feedback and well wishes. :flowerforyou: